Need help.

Discussion in 'Beef' started by bear55, Oct 16, 2013.

  1. bear55

    bear55 Master of the Pit

    I have been asked to smoke pulled pork and pulled beef for a club I belong to.  I need help with the pulled beef;  at what.IT temp does boneless chuck roasts need to be to pull well?

    Thanks for all your help.

    Bear
     
    Last edited: Oct 16, 2013
  2. boykjo

    boykjo Sausage maker Staff Member Moderator Group Lead OTBS Member

    Same as the pork... 205
     
  3. webowabo

    webowabo Master of the Pit

    The last I did I started checking at 200* with a toothpick test.. I didnt have a logged IT.. but once it gets abiut 200* its close. Every chuck different.
     
  4. bear55

    bear55 Master of the Pit

    Thank you both very much...
     
  5. Have you tried it yet?   I never do pulled beef. I slice my brisket and it anyone wants it chopped I just chop a little for them. Let me know how the pulled beef turns, out might have to give it a try.

    Gary
     

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